3.09.2010

Onion Jam

Marie Speed and I have been friends for ages; we met while working on a museum committee together and a comfortable friendship evolved even though we're a generation apart. I don't see her as much as I used to, but we have lunch every now and then to catch up and there's always email. She's funny, talented, interesting and a very busy young woman. And why am I telling you all this? Because Marie is the editor of a marvelous quarterly foodie magazine entitled Florida Table.

About two years old now, it's filled with great food porn, tantalizing recipes, tips on entertaining, illuminating articles on food and chefs, wine advice, cutting edge kitchen ideas and of course, everything you ever wanted to know about Florida's restaurants. I posted something from this magazine last year: Peekytoe-Crab Salad.

Don't get me wrong, Florida Table is not a replacement for Gourmet and frankly, I doubt it wants to be, but it is the kind of magazine you sit down and read cover to cover. And I always come away inspired. My old issues have post-it colors sticking out all over the place. It may say Florida in the title, but it's definitely not just for Floridians; recipes are recipes and this magazine has them in spades.

The most recent issue has arrived and it included a recipe that caught my eye right away because I've never made anything like it and can't imagine why. Onion Jam. The minute I saw it I thought: if this tastes as good as it sounds, it's going to become a favorite condiment.

So this week, I made onion jam. Unfortunately I am an onion weeper....I had to walk out of the kitchen a couple times to clear my eyes. And yes, I had a sharp knife and cold onions. Nothing works for me. However, it's a simple enough jam to make and I must admit, well worth the tears. It's made with my favorite red onion but don't let the word jam fool you. It does not end up too sweet and thick like a real jam. It's got a delicate slightly sweet buttery taste with a little bite, not hot or bitter. The onions are still there; they aren't cooked down to mush. This will keep, refrigerated and covered, for several weeks. All I can say is: on a hot dog, a burger, a steak sandwich, grilled cheese or even with some sharp cheddar on a cracker as an appetizer....Wow. Fabulous.

And, speaking of poached eggs, look at that beautiful cover! It sounds like a great magazine and how cool that you know the editor.

I would love to try this recipe. I love onions and the other ingredients sound like that would be so good together.

I've heard that running cold water in the sink next to where you're chopping the onions helps but I still don't think it's 100% effective. When I cut up onions, I always try to leave the root end intact for as long as possible - that does help a little.

Hi Barbara! Now this recipe seems so very useful...I love onions on, well, just about everything...this would be so handy to have to add some great flavor to a lot of foods...wonderful recipe to share!!!

What a wonderful thing to have in the fridge. I am sure you can use this onion jam to dress up so many dishes. And really, what doesn't taste more delicious with carmelized onions... okay, yes, maybe ice cream.*kisses* HH

Perfect! I had a little trouble with my caramelized onions a few weeks ago, so I'm definitely trying this next week! As for the crying? I've heard it's all about not breathing through your nose, but I cry each and every time...

I just love Florida Table Magazine - plenty of fabulous food porn! I also love the sound of the onion jam - I think I made something similar the other night when making the Caramelized Onion & Goat Cheese Canapes from "Savor the Moment." You top toasted French Bread slices with Goat Cheese & the caramelized onions. They were divine! I need to try this recipe - too. Thanks for sharing,Stephanie

excellent. i really only like onions when they're cooked to the point of oblivion, and this method takes care of that quite nicely. i would really enjoy this on any number of things--YES, hot dog, YES, burger, YES, cheese cracker, YES, spoon. :)

Barbara, once again you've posted something I have to make! This looks and sounds like it would be good on any number of things. I will give it a go.Like Mimi, if I have the exhaust fan on I cry less.....Hope it helps!Pam

As a fellow onion weeper (and sometimes even worse with shallots!), I feel your pain! But this jam looks really delicious and definitely worth the tears. I think I could put this on just about everything...

Hi Barbara, First time over on your blog. Onion jam looks good. Sure-fire way to stop onion tears ?...Don't know ... but I am an Indian and we cut atleast 4 to 5 onions everyday in our cooking if not more. My gran used to say that placing an onion peel on your head when you cut onions will stop the tears. Funny right? Try it out, might just work:))

Thanks for visiting me again. I had bookmarked your site and then my computer crashed and I lost all my info. So good to see your site again! The onion jam looks gorgeous and I'm busy dreaming of all kinds of possibilities with it!

Hi Barbara, the onion jam looks wonderful and you gave us all so many great ideas on ways to use it. The Florida Table is one of my favorite magazines, I have to remember to subscribe to it. I only get it when we are down at the condo, I forgot about it until reading your post. Hope its warm down there, we are trying to get down in April, we have been skiing a lot lately but it is time for some relaxing and hopefully warm florida weather.

Oh my dear Barbara, u so make me grin and my heart swell....love the way u said found u and am so so glad u found the site cute.....am still posting the drafts which are there on VSSF and yeah will leave a final post on VSSF when hop there,thats as soon as my laptop (6months old is fixed:-))) )Anyway my feeds for VSSF aint working ,did post there today but they simply refuse to update;-))))Thanx a ton and ur suc a doll sweety....

Now this looks seriously good. I wouldn't have even considered Onion Jam based on just the name - but I know the things you recommend are tried and true. And after I saw the photos, and read the recipe, I think my family would really enjoy this. Thank for teaching me something new today!Susan

Hi BarbaraCongratulations on your fantastic Blog, great work.I came by as Gloria from Canela`s Kitchen recipes is inviting people to pass by to visit your Blog.Well done.Your onion jam is absolutely fabulous, loved your photo.Wishing you a great weekend x

Barbara, here in Belgium onion jam is served as a condiment with foie gras. I don't like foie gras, but I LOVE the onion jam. Yours looks nicer than some that I have bought. I'm drooling at the idea of a goat cheese tart with this on it!

I have 4 little suprises for u on the link below .which jus might be the last at VAnillaStrawberrySpringfields co z i'll be moving to BSM soon....So do hop and see why i think u are a fantastic, creative blogger and my happy pals...cheers and so do hope u enjoy it too.... http://vanillastrawberryspringfields.blogspot.com/2010/03/wedding-stori-valentine-wedding-cake.html

This looks and sounds absolutely amazing, although I must admit, the thought alone of making it is already making my eyes water. I too am an onion weeper and it'd be interesting to put us both in the kitchen with that and see who cries more! Still, I admire your persistance and it must be a truly great recipe if you went through that so maybe I'll find the courage.

Oh dear ,ur absolutely not boring...infact exactly the opp ...but as i sai ...all i want is for u to enjoy the 4awards the way u want them....and i didn do the 7facts myself but shall later :-))))happy sunday to u...

Onion Jam would be my biggest nightmare..ha! I dislike onions so badly, that it's embarrassing. One of those childhood trauma stories Barbara. You know the one that in the day we couldn't leave the table without cleaning our plates; even though you may be there for hours?! But, boy do I have family members who would love this including all 4 of my children. I always cooked with onion flavor or if I used real onions I just wouldn't eat it. I always wanted my children to be able to eat them. Have you ever heard of anything so lame as an onion phobia? Hope you are doing well and wishing you a great rest to your week xx

Barbara, I had to tell you that I made this, and it is DELICIOUS! My father's on an onion kick, so I made it with him in mind. And, since he's watching his sodium, I cut the salt in half. But it was still very flavorful. Thank you!

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